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    Perfect dinner for St. Patrick's Day!


    • 1 (1 lb) bag baby red potatoes
    • 2 tbsp salt
    • 1 (4-5 lbs) corned beef brisket
    • 1 large head green cabbage, quartered
    • 1 (1 lb) bag baby carrots


    1. Preheat oven to 300 degrees.
    2. Corned Beef: Place 4-5 pound corned beef brisket on rack flat side up; add 1 inch water in bottom of pan. Cover with contents of spice packet included. Place foil over top to cover. Place in oven for 2-2 1/2 hours. Meat should be tender when pierced with fork, or meat should reach 160 degrees. At this point uncover meat and continue to cook for another 10 minutes. Remove from oven and let set for 20 minutes.
    3. Cabbage & Vegetables: Once you get the meat in the oven quarter the cabbage and wash the potatoes and carrots. Place vegetables in stock pot and cover with water. Add 2 tablespoons salt & bring to boil. Continue to boil until vegetables are tender, about 40 minutes.
    4. Place sliced meat on platter with drained vegetables.